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HOUSTON DAILY JOURNAL Let’s hear it for Hibiscus esculentus By CHARLOTTE PERKINS Journal Lifestyle Editor That’s a fancy name, hibiscus esculentus, for a vegetable that some love and some aren’t so sure about: okra. Okra is part of the same plant family as cotton, hibis cus and hollyhock, and most vegetable gardeners can tell you that it has very pretty yellow flowers in season. It got its start in Africa, and is believed to have been brought by slaves to $ this country in the • j|> d 1700’s, getting its own special place H in culinary his tory when the , J people of southern jl Louisiana ' A learned J| i that it 'MasM '% was a good f I r thick- | || ' e n e r r | -WA and fla v o r f law enhanc- \ 1 er for fIB ' soups. ip 'jm In fact. % the word gumbo gklf started out asoneofmany names for okra. Even those who aren’t so sure about boiled okra, which tends to be on the slimy side, will usually enjoy fried okra, or the addition of sliced okra to southern vegetable dishes or creole cuisine. Okra is a good source of vitamins C and A. It is low in calories, a good source of dietary fiber, and is fat-free. Source: www.foodrefer ence.com. Summer Gumbo This is a very simple gumbo made of the sum mer bounty of fresh vegeta bles, and topped with a few steamed shrimp. It is won derful served with crusty French bread. 2 cups sliced okra, either fresh or frozen 2 summer squashes cut in thick slices, then halved 2 zucchinis cut in thick slices, then halved 2 cups sliced okra, either fresh or frozen SALAD From page 1C remaining ingredients and whisk well. Shake vigorously after pouring into a bottle and chill before serving. Southwestern Vinaigrette 1/2 cup extra light olive oil 1/4 cup white or rice wine vinegar 1 teaspoon mustard Always Wish Upon a Star! ; r 'flic filing Store j 1)• xi '■ ixv• •: oi Sou ?•-■ a •: Met 1 riea! Sn p:■■ l v im pj 926 Carroll St. • Perry, GA 31069 478-224-8888 5 T-F 10am-spm SAT 10am-2pm | 1 can Hunts diced toma toes with green peppers and onions Old Bay Seasoning to taste 1/4 - 1/2 lbs. cleaned steamed shrimp Steam or simmer veg etables until done but still a little crisp. Drain. Add the whole can ( of tomatoes, and the O 1 d * * in - •. •tk..A,v ) y ■' M"'- a• 'V. it j|k ’8 m \ < *s<Sm v H 0 S ~ JS’’*i<‘' -‘''V |ff§p ***"' > ’\ l :0m 3 r t ’ r\.' gs« *f r PM -< Vi M t / 1 , ' HHr \ . ' '’Wijfe p -1 PS ' -- .T. 1 : . ■ ?? ■ AV .■. * .ffipaßWß Hk v . - —■—||MMsai# Bay Seasoning to taste. Serve in bowls topped with the shrimp. Southern Fried Okra: Slices for fried okra should be about 1/2 inch thick. Three cups sliced Okra 1/2 teaspoon Salt 1 cup buttermilk with one egg beaten in 1 1/2 self rising corn bread mix Vegetable oil Sprinkle salt over okra; add buttermilk-egg mixture and stir to coat. Begin heat ing oil in deep fryer or large cast iron frying pan. Drain buttermilk from okra and dredge okra in corn meal. powder 1/2 teaspoon oregano 1/4 teaspoon black pep per 1/4 teaspoon cilantro 1/4 teaspoon garlic powder • 1/4 teaspoon cumin Shake, chill and serve. If you generally top your salad with cheese, pair this dress ing with a mild cotija or colby. Avoid sharp or bitter cheeses such as bleu and feta. Basil-Sesame Dressing 1/4 teaspoon garlic pow der Using a slotted spoon place it in the hot oil and fry until golden brown. h c23iDr \stdl & '■‘•“•S- M * f ■ " 3 tablespoons rice wine vinegar 1 tablespoon lemon juice 2 tablespoons asiago or the cheese of your choice 1/2 teaspoon dried basil 2-4 leaves of fresh basil 2 tablespoons chopped Italian or regular parsley 1/2 cup extra light olive oil 1/2 teaspoon toasted ses ame oil 1/4 teaspoon black pepper/ Combine in blender until thoroughly mixed. Chill and serve with a green salad. It’s a spooky color but tastes great. FOOD PASTA From page 1C on a platter and garnish with watercress. Bow Ties Alle Portofino Serves 6 1 pound Bow Ties, Radiatore or other medium pasta shape, uncooked 1 pound medium fresh shrimp, peeled and dev Jade’s Sandwick Sfeoppe 1201 Sunset Ave. • Perry Plaza Hours: Mon, Tue, Thurs, Fri. 11am-7pm «Wed 11am-2:3opm ► °«S <&2 vV-. . eined, or 1 pound small frozen shrimp, thawed 12 sun-dried tomatoes, drained and cut into strips 8 fresh plum tomatoes, cut into small cubes 2 bunches arugula, cleaned and torn into bite-sized pieces 6 sprigs fresh Italian parsley, coarsely chopped 1/2 small bunch fresh basil, leaves picked and coarsely chopped 1/4 cup olive or veg etable oil Juice of one lemon Salt and freshly 478-987-2428 I Remember For Your Convenience WE’RE OPEN EVENINGS! J •Hot & Cold Sandwiches' (Many to Choose) Judy’s Choice This Week: Roast Beef Panini w/pickles & chips-$5.25 •Hot Soups (Made Fresh Daily) >v Cup-$2.50 • w/meal-$1.50 •Kids Menu Available plus Salads • Desserts • Drinks WEDNESDAY, AUGUSTS, 2006 00 Journal/ Charlotte Perkins Okra goes well with toma- - toes. Here ft's teamed up with summer squash, zuc chini, tomatoes and shrimp for an easy summer gumbo. Fresh okra is in season now in Georgia, but you’re more likely to find it at fresh vegetable stands than in stores. For the recipes below, sliced frozen okra is a good substitute. Journal/ Charlotte Perkins * ground black pepper to taste Cook pasta according to package directions. While pasta is cooking, steam the shrimp until the shrimp are no longer trans lucent. Put shrimp in mixing bowl. Add sun-dried tomatoes, fresh tomatoes, arugula, parsley and basil. When pasta is done, drain well and immediately add to the mixing bowl. Add oil, lemon juice and salt and pepper to taste. Toss quickly and very well, and serve immediately. 5C , . 00036675